Hinode

Chicken Mole & Harvest Rice

I am using:

Prep time

15min

Cook time

50min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 8 cup Hinode White Rice (cooked, any variety)

  • 2 package Chicken Drumsticks

  • 4 cup Mole Sauce

  • ½ cup Whole Almonds (slivered)

  • ½ cup Pumpkin Seeds (whole, unsalted)

  • 1 cup Dried Apricots (chopped)

  • Salt and Pepper (to taste)

  • 4 tsp Crushed Red Pepper Flakes

Calrose

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Chicken Mole & Harvest Rice

Method

  • Preheat oven to 375 degrees.

  • Cook rice according to instructions on package.

  • Place chicken drumsticks in baking dish. Cover with mole sauce and bake for 50 to 60 minutes – until completely cooked.

  • Remove from oven and cool for about 5 to 10 minutes. Skim chicken fat from surface of mole sauce and discard.

  • Combine cooked rice with almonds, pumpkin seeds, apricots, and salt and pepper to taste.

  • Plate chicken on bed of rice mixture and sprinkle with crushed red pepper flakes, if desired.

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